Creamy Homemade Mac and Cheese

If you love creamy, cheesy comfort food, this Classic Mac and Cheese is about to become your new go-to recipe!

Mac and cheese is one of those dishes that just feels like a warm hug. Whether you’re making it for a cozy family dinner, a potluck, or just because you’re craving something indulgent, this recipe delivers the perfect balance of rich, creamy cheese sauce and tender pasta. Plus, it’s simple enough for a quick weeknight meal but special enough to serve at gatherings.

Why You’ll Love This Recipe

• Creamy & Dreamy: The luscious sauce coats every noodle for that perfect bite.
• Easy to Make: Minimal ingredients, quick steps, and no fancy techniques.
• Customizable: Add bacon, bread crumbs, or different cheeses to make it your own!
• A Family Favorite: Seriously, who doesn’t love mac and cheese?

Ingredients Breakdown

Here’s what you’ll need to achieve the ultimate mac and cheese experience:

• Elbow Macaroni: The classic shape for mac and cheese, but feel free to switch it up with shells or cavatappi.
• Butter & Flour: The base for a roux, which thickens the cheese sauce to perfection.
• Milk & Heavy Cream: A mix of both gives the sauce incredible creaminess.
• Cheddar Cheese: Sharp cheddar is my go-to for bold flavor, but you can blend other cheeses in too.
• Gruyère (Optional): Adds a nutty, melty goodness that takes this dish to the next level.
• Dijon Mustard: A secret ingredient that enhances the cheesiness without overpowering.
• Paprika & Garlic Powder: A touch of seasoning for depth of flavor.
• Salt & Pepper: Essential for bringing everything together.

Pro Tip:

Always shred your own cheese! Pre-shredded bags contain anti-caking agents that prevent the cheese from melting smoothly.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and set aside.
2. Make the Roux: In a large saucepan, melt butter over medium heat. Stir in the flour and cook for about 1-2 minutes until golden, stirring continuously.
3. Add the Milk and Cream: Slowly whisk in the milk and heavy cream, making sure there are no lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
4. Stir in the Cheese: Reduce heat to low and add the shredded cheeses, Dijon mustard, garlic powder, paprika, salt, and pepper. Stir until the cheese is completely melted and smooth.
5. Combine: Add the drained pasta to the sauce and stir until every noodle is coated in cheesy goodness.
6. Serve Immediately: Enjoy it straight from the stovetop, or transfer to a baking dish, top with extra cheese, and broil for a golden, bubbly finish.

Chef’s Tips and Tricks

• Don’t Overcook the Pasta: Since it will sit in the hot sauce, slightly undercooking the pasta helps maintain its texture.
• Use a Cheese Combo: Mixing different cheeses (like Monterey Jack or Gouda) adds extra depth of flavor.
• Avoid Grainy Sauce: Stir in the cheese over low heat—too much heat can cause separation.

Recipe Variations and Serving Suggestions

Want to mix it up? Here are a few ideas:

• Add a Crunch: Sprinkle buttered breadcrumbs on top and bake for a crispy finish.
• Make It Meatier: Stir in crispy bacon, diced ham, or shredded rotisserie chicken.
• Spice It Up: A pinch of cayenne or hot sauce gives a slight kick.
• Veggie Boost: Mix in sautéed spinach, roasted broccoli, or caramelized onions.

Serving Ideas:

• Pair it with a fresh green salad to balance the richness.
• Serve as a side with BBQ ribs, fried chicken, or grilled steak.
• Turn leftovers into mac and cheese bites—just shape into balls, bread, and fry!

FAQs

Can I make this in advance?

Yes! Prepare it as usual, transfer to a baking dish, and refrigerate. Before serving, bake at 350°F for 20-25 minutes until heated through.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.

Can I freeze mac and cheese?

You can freeze it, but the sauce may change texture slightly when reheated. If freezing, let it cool completely before storing in a freezer-safe container for up to 2 months. Reheat covered in the oven with extra milk stirred in.

Classic Mac and Cheese Recipe

Ingredients:

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded (optional)
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package instructions; drain and set aside.
2. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes.
3. Slowly whisk in milk and cream, stirring continuously until thickened.
4. Reduce to low heat and add cheeses, mustard, garlic powder, paprika, salt, and pepper. Stir until smooth.
5. Add pasta to the sauce and mix until evenly coated.
6. Optional: Transfer to a baking dish, sprinkle with more cheese, and broil until golden.
7. Serve warm and enjoy!

There you have it—your ultimate Classic Mac and Cheese! I’d love to hear how yours turns out. Leave a comment below or tag your creation with #TheKitchensAid on social media!